one girl’s perspective on life, neopaganism, veganism, politics, books, films, and… stuff.

I’m working on expanding my blog again, as it had largely descended into collections of photographs and little else. Hence the more diverse and wordy posts!

Today I’m going to show you, step by step, how to prepare tofu for maximum flavour and texture. A lot of people have had bad experiences with watery, gross tofu, because success largely rests on preparatory steps that most people don’t know about. Here they are:

What you will need:

  • Tofu – generally, you want to use firm/extra firm tofu. Silken tofu is mostly used for baking and making desserts. Recipes will generally specify what type you need: this tutorial looks at how to prepare firm tofu.
  • Paper towels, at least 4 sheets (I always recommend 100% recycled)
  • Two plates (smaller is generally easier, but use what you have)
  • A handtowel or other rag for absorbing any excess liquid
  • Something heavy and regular shaped for pressing; the Oxford English Dictionary works a treat (I used a box of breadmix for this example)

Preparing tofu 1

1. Put down a towel on the bench to catch stray water (I used a dirty tea towel then throw it in the wash). Lay down two sheets of paper towel on the bottom plate.

Preparing tofu 2

2. Remove tofu from package, drain thoroughly, and place on the paper towel covered plate.

Preparing tofu 3

3. Place two more paper towels over the top of the tofu.

Preparing tofu 4

4. Place the second plate on top, making sure it’s centred.

Preparing tofu 5

5. Place the heavy object on top of the top plate, making sure the stack is stable.

Preparing tofu 6
(Sorry about the blurry picture!)

6. Leave the tofu to press for up to 4 hours, then slice it as desired. And don’t forget that paper towels are recyclable!

If you’re making a stir fry or something similar I highly recommend putting the drained and diced tofu in a container and covering it with the sauce you’re going to use. Leave it to marinate for up to 48 hrs, and the tofu will absorb more of the sauce, now that the water has been squeezed out!

Any comments or questions? Was this helpful or the same old same old?

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Comments on: "How-To Guide: Preparing Tofu" (3)

  1. Awesome! We make tofu about every three days. Homemade is so much better than what you get in the store! Thanks for sharing your recipe.

  2. Very helpful, I have been thinking a lot about trying tofu, so now I know what to do when I buy some. PS I vote that you make tofu stir fry for me next visit :)

  3. I can do that, I made a very nice teriyaki veggie, tofu and noodle stir fry yesterday! Soooo gooooood.

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